* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

Method:

Thoroughly mix all ingredients together in a large bowl.

Shape into individual cakes or press into one large cake, ready to be cut at the end. I actually lined a mini muffin tray with glad wrap and pressed the mixture into each mould before dehydrating. These makes neat little cakes 🙂

Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

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One thought on “Day 135 – Raw Carrot Cake Cupcakes”

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